I have discovered that I like combining mustard, maple, and/or balsamic vinegar as marinades/sauces very much. I mean VERY much. This recipe was no exception, however it was exceptional! I acquired it from eatingwell.com, as I do many of my eat-healthy recipes for the food calendar, and made a few little tweaks to the ingredients. This is how it came to be:
I served mine with a baked potato and corn, and the sauce was so delicious! I used every drop out of the pan – next time I will probably make more sauce. 🙂
Mustard-Maple Pork Tenderloin
– 3 Tbs Dijon mustard
– 1/2 tsp salt
-1/2 tsp pepper
– 1 lb pork tenderloin, trimmed
– 2 tsp vegetable oil
– 1/4 cup cider vinegar
– 2 Tbs maple syrup
– 1 1/2 tsp dried thyme
1. Heat oven to 425 degrees
2. Mix 1 tablespoon of the mustard together with the salt and pepper and rub all over the tenderloin.
3. Heat the oil in an ovenproof skillet* over medium-high heat; add pork and brown on all sides.
4. Transfer pan to oven and cook for about 15 minutes.
5. Remove from oven and transfer tenderloin to cutting board for 5 minutes.
6. Heat skillet over medium-high heat and add cider vinegar and boil to de-glaze for 30 seconds.
7. Add maple syrup and 2 Tbs of mustard, stir and bring to a boil. Reduce heat to simmer until sauce thickens.
8. Slice the tenderloin and serve topped with the sauce.